Warriss (2000) defined meat quality

Warriss (2000) defined meat quality on the basis of
its conformational and functional qualities. He referred to
the functional qualities as the desirable attributes in a
product whilst the conformance qualities take into
consideration producing products that exactly meets
consumer’s specifications. In addition, properties such as
appearance and technological characteristics, ethical quality, palatability, wholesomeness, yield and gross
composition are the components of meat quality. Various
meat quality defects including pale soft exudative, dark
firm dry meat, bloodspalsh, bruising, skin blemish,
cyanosis, two-toning, protein degradation, spoilage of
meat, broken bones/fractures and death/loss of animals
due to various causes bedevils the meat industry (Calkins
et al., 1980; Ayaz, 2000; Parveen et al., 2003; Khan et al.,
2004; Forrest, 2010a, Adzitey and Nurul, 2011; Węglarz,
2011). Adulteration of inferior and perhaps poor quality
meat with superior ones during processing is a common
practice globally and thus meat quality specification is
essential for quality control measures in the meat industry
(Singh and Neelam, 2011). This mini-review discusses
some of the major processes carcasses are subjected to
and their effects on meat quality. It also highlights on the
general effects of poor post-slaughter handling on meat
quality without much emphasis on species specific.